Sides
Fried Cassava Flatbread (Bammy)
Ingredients
- 1 kg (2.2 lb) cassava, peeled and grated
- 1 tsp salt
- 250 ml (1 cup) coconut milk (for soaking)
- Vegetable oil, for frying
Method
- Squeeze the grated cassava in cheesecloth to remove as much liquid as possible.
- Mix the dry cassava with salt.
- Press the mixture into flat, round cakes about 1 cm thick, using a mold if desired for a neat shape.
- Fry the cakes in oil over medium heat for 4-5 minutes per side until golden and crisp.
- Soak the fried bammy briefly in coconut milk before a final quick fry, or serve as is.
Introduction: A traditional flatbread made from grated cassava, pressed and fried until crisp-edged, with roots tracing back to the Taino people who first inhabited Jamaica.
Cultural Background: A traditional flatbread made from grated cassava, pressed and fried until crisp-edged, with roots tracing back to the Taino people who first inhabited Jamaica.
Tips: Squeeze out as much liquid as possible from the cassava – this is key to a cake that holds together. Press the cakes evenly so they cook through consistently.
Variations: Serve alongside fried fish, a classic and traditional pairing. Already vegan as written.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan over low-medium heat to re-crisp both sides.
FAQs:
Q: What is the origin of bammy?
A: Bammy dates back to the Taino people, Jamaica's earliest inhabitants, who first prepared cassava this way long before European contact.
Q: Can I buy pre-made bammy?
A: Yes, dried, pre-shaped bammy is sold in Caribbean grocery stores and just needs soaking and frying to prepare.
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